No-fuss raw oysters and tasty oysters with a white butter sauce and oven-baked
Total completion time
Completion time
0h15
Cooking time
0h02
Rest period
Techniques taught
Draining an oyster
Making a sauce
Making a beurre blanc
Poaching an oyster
Shucking an oyster
Reducing a sauce
Peeling a shallot
The art of plating
Decorating a finished dish
Decorating with sprouts
Baking an oyster
Chopping a shallot
Choosing an oyster
Check out the first segment of this course for free
Étape 1 : How to select an oyster
Sonia Bichet
Best Craftsman of France (MOF), Fishmonger & Scaler et World Champion Scaler
Best Craftsman of France (MOF), Fishmonger & Scaler et World Champion Scaler
Étape 2 : Shucking raw oysters
Étape 3 : Poaching & opening oysters
Étape 4 : White butter sauce
Étape 5 : Baking & plating the oysters
Sonia Bichet
Best Craftsman of France (MOF), Fishmonger & Scaler et World Champion Scaler
Sonia Bichet was awarded the Best Craftsman of France (MOF), in the fishmonger category and she holds the World Champion Shucker title.
The Chef became passionate about fish & seafood after she completed a summer job, shortly after graduating High School with a “Bac S”. She then completed a vocational work-study baccalaureate with a specialization in Fishmonger, Seafood catering at Rungis. In 2015, the Chef won her first competition and was awarded the title of 'Best Apprentice of France'.
The Chef then left to work for institutions of excellence in Switzerland and Monaco to discover new aspects of the trade. Later, it was in La Rochelle, alongside the starred Chef Pierre Gagnaire, that she learned to cook seafood and design platters.
At a very young age, Sonia Bichet was selected to participate in the Scales World cup, which she won in Nice, back in 2020. The chef then won the Golden Fish competition at the SIRHA 2021 edition. She earned the title of Best Craftsman of France (MOF) in 2023 in the Fishmonger category.
For VoilaChef, Sonia Bichet teaches you how to make 3 creative and seafood-inspired recipes: raw oysters and oysters au gratin, a seafood platter, plus her signature tartar and sashimi sea bass.
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A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
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Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
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A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
TH
Theo Castillon
28
January
2024
I'm a big fan of Voilà Chef! I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!
RU
Ruthy
16
May
2024
Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
LI
Lisa C
3
February
2024
I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
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